Yiayia’s Secret Strifti Spanakopita with Homemade Phyllo

She never wrote it down.

She didn’t need to. Her hands remembered what her heart had learned from her mother, and her mother before her.

This was my Yiayia’s strifti spanakopita — the one with handmade phyllo, olive oil instead of butter, and the smell of spring greens filling the kitchen. She’d hum an old folk song as she rolled the dough thin as a whisper, her wedding ring dusted in flour.

This was more than food. It was a ritual, a gift, a story passed from one apron to the next.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

For the homemade phyllo:

500g all-purpose flour (plus more for dusting)

1 tsp salt

2 tbsp olive oil

1 tsp vinegar

250ml lukewarm water (as needed)

flour for rolling

For the filling:

800g fresh spinach, roughly chopped

1 leek, thinly sliced

5 spring onions, finely chopped

½ bunch dill, finely chopped

200g feta cheese, crumbled

Salt & freshly ground pepper

A drizzle of olive oil

For brushing:

Olive oil

Directions

Make the dough:

In a large bowl, combine the flour and salt. Add olive oil and vinegar. Gradually pour in the water, mixing until you form a soft, elastic dough. Knead for about 10 minutes until smooth. Cover and let rest for 30 minutes.

Prepare the filling:

In a large bowl, combine spinach, leek, spring onions, dill, salt, and pepper. Rub the greens gently with your hands to soften. Add the crumbled feta and a drizzle of olive oil. Mix well.

Roll the phyllo:

Divide the dough into 4–6 equal balls.

On a floured surface, roll each ball into a thin rectangle using flour and cornstarch to prevent sticking. The phyllo should be very thin—Yiayia would say, “almost see-through, but not torn.

Assemble the strifti (twist):

Spoon filling in a long line along one edge of the phyllo sheet. Roll it gently into a long log. Carefully twist into a coil (like a snail) and place it in the center of a round, oiled baking pan. Repeat with the rest, wrapping each coil around the previous one to form one large spiral.

Brush with olive oil:

Once your pie is formed, brush generously with olive oil.

Bake:

Bake in a preheated oven at 180°C (350°F) for about 50–60 minutes, or until golden brown and crisp.Let it rest a few minutes before slicing.

Serve warm or at room temperature with a glass of ayrani or Greek mountain tea.

Notes from Yiayia:> “The secret isn’t only in the phyllo, It’s in your mood while making it. Don’t cook when you’re angry—it will show in the pita.”